Sheet Pan Hawaiian Chicken
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The Girl Who Ate Everything · by Christy Denney★ 4.8 (9)

Sheet Pan Hawaiian Chicken

NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 79%
CARBS 27G29% OF CAL
2G FIBER6G OTHER19G TOTAL SUGAR
FAT 12G28% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken, peppers, and onions coated in a sweet and tangy pineapple sauce baked on a single sheet pan. Quick, easy, and bursting with Hawaiian flavors.

mainamericanstir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 ½ lbs chicken breasts, cut into 1½ inch cubes
  • 1 red bell pepper, cut into strips ((about 1½ inches long by ¾ inch wide))
  • 1 orange or yellow bell pepper, cut into strips ((about 1½ inches long by ¾ inch wide))
  • ½ large red onion, cut into strips
  • 1 cup diced pineapple ((fresh or canned))
  • ⅓ cup low-sodium soy sauce
  • ¼ cup brown sugar, packed
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons pineapple juice ((from the can if using canned; freshly squeezed if using fresh))
  • 1 Tablespoon cornstarch
  • 1 Tablespoon olive oil
  • 1 teaspoon fresh ginger ((I use a fresh minced ginger paste from the store))
  • 1 teaspoon minced garlic ((about 2 cloves))
  • ¼ teaspoon crushed red pepper
PREP
10M
SODIUM
960MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.